Chickpea Crêpes with Avocado & Tomato Salsa
30 min
Vegan
5871
For 2 Portions
100 g
chickpea flour
100 g
cherry tomato
40 g
arugula
10 g
parsley, fresh
1/2
avocado
1/2
zucchini
1/4
red onion
1/4
mango
1/5
cucumber
100 ml
sparkling water
2 tbsp
olive oil
1 tsp
mustard
1 tsp
maple syrup
2/3 tsp
baking powder
1/2 tsp
turmeric
1/2 tbsp
apple cider vinegar
1/2 tsp
chili powder
pepper
salt
1. All set?
2. Wash and finely grate zucchini.
3. Wash parsley, shake dry, and chop.